Fried shichimi-breaded calamari, side of Japanese BBQ sauce.

Stir-fried noodles with yakisoba sauce, chicken, onion, napa cabbage, carrots, snow peas and bok choy.

House-made‎ Japanese pork broth, poached egg, marinated bamboo shoots, pickled ginger, seaweed, enoki mushroom, bok choy and whole corn.

Robata grilled chicken (6oz) over a bed of arugula, mixed greens, tomato, red radish with sesame ginger vinaigrette.

Robata grilled salmon (6oz) over a bed of arugula, mixed greens, tomato, red radish with sesame ginger vinaigrette.

Green cabbage, kewpie mayo, tonkatsu sauce.

Pickled carrots and daikon, cilantro, jalapeno, yuzu kosho cilantro aioli.

Sauteed onions, snow peas and mushrooms, Korean spicy sauce.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Steamed rice, vegetable medley, furikake.

Raw. Chef’s selection - 4 pieces of nigiri, and a triple tail roll made with tuna, salmon, yellow tail, spicy mayo and masago.

Raw. Chef's selection - 8 pieces of sashimi.

Seared and sliced sesame crusted big eye tuna, balsamic reduction, wasabi pear aioli, avocado cream, tobiko, micro arugula and scallions.

Raw and spicy. Diced tuna tossed in spicy kobachi sauce, scallions, side of cucumber and daikon.

Green seaweed, sesame oil, sesame seed, red pepper.

Mixed greens with house ginger dressing.

Spicy. Traditional Korean spicy pickled napa cabbage.

Miso, tofu, seaweed, scallions.

Raw and spicy. Hako‎ sushi (osaka style), spicy tuna, rice-cracker, pickled cucumber, honey-tabasco aioli, scallions and micro greens.

Raw and spicy. Spicy kobachi salmon and cucumber wrapped with avocado, sweet miso sauce and eel sauce.

Raw and spicy. Shrimp tempura, cream cheese, jalapeno, wrapped with spicy tuna, sliced jalapeno, spicy mayo drizzle, side of spicy kobachi sauce.

Spicy. Robata-grilled lobster tail and tempura shishito pepper topped with a layer of yuzu ponzu marinated wagyu beef, garnished with oriental salsa, himalayan salt and micro cilantro.

Coconut shrimp, crab/krab salad, cucumber, cream cheese, fresh mango, topped with coconut shavings, sweet yuzu mango sauce, eel sauce. Crab/krab salad or topping is a 60/40 mix that we use in order to maintain consistency.

Raw. Crab/krab salad, tempura asparagus, seared salmon sashimi on top, house-made tartar sauce, micro arugula, balsamic teriyaki sauce.

Raw. No rice in roll. Tuna, salmon, seaweed salad, wrapped with paper-thin daikon and cucumber, balsamic teriyaki sauce.

Raw. Fried shichimi-breaded calamari, wrapped with hokkaido scallop, thin sliced lime, yuzu tobiko, truffle ume vinaigrette, topped with shredded nori.

Spicy. Shrimp tempura, asparagus, cream cheese, topped with steamed shrimp and avocado, drizzled with eel sauce side of spicy kobachi sauce.

Lobster tail tempura, light cream cheese, basil, topped with snow crab leg, served with a port wine sauce and lemon cream sauce.

Raw and spicy. Spicy tuna and cucumber, wrapped with tuna sashimi, topped with spicy kobachi sauce, tobiko fish roe and scallions.

Spicy. Spicy kosho crawfish tail, blanched asparagus, wrapped with whitefish and brushed with cajun kuro shichimi mayo, the roll is then torched.

Raw. Tempura‎ shrimp, cucumber, cream cheese, wrapped with baked eel, spicy tuna, snow crab/krab salad, avocado, spicy mayo and eel sauce. Crab/krab salad or topping is a 60/40 mix that we use in order to maintain consistency.

Raw and spicy. Crawfish, tempura shishito pepper, topped with yellowtail sashimi, oriental salsa, side of spicy ponzu.

Spicy. Pressed (osaka style) krab roll with scallop and crab/krab topping, scallions and eel sauce.

Tempura fried, cured salmon, avocado, cream cheese, seaweed nori wrapped, topped with baked spicy krab, eel sauce and scallions.

Snow crab salad, cucumber, cream cheese, outside rolled with masago.

Spicy. Shrimp tempura, jalapeno, cream cheese, spicy mayo, avocado, masago, sesame seeds.

Raw and spicy. Spicy tuna, cucumber, topped with masago, scallions and spicy mayo.

Raw. Salmon cucumber, cream cheese, sesame seeds.

Crawfish, yuzu kosho aioli, tempura flakes.

Raw. Chef's selection of sashimi over sushi rice.

Raw and spicy. Chef’s selection of sashimi over sushi rice, vegetables, Korean spicy sauce.

5 pieces of Scottish salmon, furikake and pickled shiitake mushrooms, rice, onions, scallions, and micro greens, topped with ikura and wasabi pear aioli.

Mackerel.

Tuna.

Salmon.

Yellow tail.

Seasonal. Japanese red snapper.

Eel.

Squid.

Octopus.

Shrimp.

Sweet shrimp.

Scallop.

Snow crab leg.

Flying-fish roe.

Salmon roe.

Seasonal. Sea urchin roe.

Capelin roe.

Quail egg.

Japanese omelette (made in house).

Mackerel.

Tuna

Salmon.

Yellow tail.

Seasonal. Japanese red snapper.

Eel.

Squid.

Octopus.

Shrimp.

Sweet shrimp.

Scallop.

Snow crab leg.

Flying-fish roe.

Salmon roe.

Seasonal. Sea urchin roe.

Capelin roe.

Quail egg.

Japanese omelette (made in house).

Dashi broth, chicken, mushrooms, fish cake, poached egg, tempura shrimp.

Brushed with balsamic teriyaki glaze.

Butakakuni marinated.

Golden needle mushrooms, bacon, brushed with balsamic teriyaki glaze.

Cherry tomato, bacon, brushed with balsamic teriyaki glaze.

Ginger soy marinated.

Marinated in sweet miso sauce.

Scallops wrapped in bacon and seared.

Traditionally cured in-house.

Sweet butter.

Handmade mix of kimchi, rice and bacon, panko-breaded and then deep fried, dressed with a touch of balsamic glaze and dijon dressing.

Fried shichimi-breaded calamari, served with Japanese BBQ sauce.

Deep fried tempura shrimp, tempura seasonal vegetables, served with a soy dashi broth with chopped daikon and diced ginger.

Seared fingerling potatoes, shiitake bacon, housemade spicy soy sauce.

6oz sous-vide and braised short ribs, bulgogi glaze, kimchi-farro, carrots and scallions.

Lightly deep fried lobster, lemon cream sauce, bed of mixed greens, orange dressing.

A bed of mixed greens, lightly deep fried tofu, stir-fried crawfish, sweet soy glaze, leeks and chives.

A bed of mixed greens, lightly deep fried tofu, stir-fried crawfish, sweet soy glaze, leeks and chives.

Raw. Snapper, truffle ume vinaigrette, white sturgeon caviar, side of fresh sliced cucumber and daikon.

Raw. Asian salsa verde, micro greens, berry-ponzu gel, ikura, red tobiko, sakuri, orange zest.

Diced tuna, spicy kobachi sauce, scallions, cucumber and daikon.

White‎ fish, octopus, shrimp, snow crab, pickled cucumber and seaweed, house made sunomono dressing.

Miso,‎ tofu, seaweed, scallions.

Mixed greens with house ginger dressing.

Green seaweed, sesame oil, sesame seed, red pepper.

Spicy. Traditional Korean spicy pickled napa cabbage.

Traditional‎ custard with fresh vanilla and caramelized sugar.

Matcha green tea and cream, puffed quinoa, farro and rice, coffee grinds, chocolate sauce.